Cut the rind of the pork shoulder with a sharp knife. I cut the rind about 3-4 mm deep, so that the fat can escape well when roasting.
In addition, I cut a small rind pattern, which is better because the roast is easier to cut and carve later.
Cook the prepared, sliced shoulder of pork with the side of the rind facing downwards in a pan in salted water. I let the rind simmer for a good 15 minutes, my experience has shown that the Krusperl then become better.
Remove the meat with the cooked rind from the Reindl and allow to cool briefly. I'll put the roast in the fridge for a moment.
The fresh garden herbs thyme, rosemary, a little lavender, lovage and marjoram I pick conscientiously and take a lot of time for it. There's something meditative about it. The herbs are finely chopped with half of the garlic and the fine lemon grater.
I now prick deep pockets into the overcooled, prepared piece of meat from the front. I push the knife deep into the meat, so that later herbs arrive at the other end.
I then fill the herbs with a spoon into the previously cut meat pockets. Preheat the oven at 160°C top heat/air circulation so that the roast can later be pushed into the preheated oven.
The herb mixture is gradually stuffed into the meat pockets with a stick. Although this is expensive, it is worth it because the meat is flavoured from the inside with the herbs.
In addition, the outside of the roast is seasoned with herbs, salt and pepper. I save about 2 tablespoons of herbs for the sauce.
The roast is then returned to the Reindl, the slightly salted water from the rind boiling remains in the Reindl. I add halved cocktail tomatoes, remaining garlic and butter and pour in white wine. I lay the remaining bouquets of herbs on the roast. The herb pork roast is put into the preheated oven for 75 minutes.
Cut the white cabbage into eighths, place on a baking tray, sprinkle with salt, pepper, cumin and some sugar.
Peel the root vegetables carrots, yellow beets, parsley root, celery and the potatoes and cut into attractive pieces.
Dice the onion and sauté in a saucepan at low heat with the butter, bay leaves and allspice.
The sow's base for the herb sauce is allowed to taste for about 30 minutes at low heat, I then add the starch, pour in the white wine and vegetable stock, let the base boil once and then draw at low heat.
The herb pork roast after 70 minutes cooking time.
The gravy from the roast pork with herbs is poured into the sauce. The meat is put into the oven again and is pushed on the uppermost possible rail.
Pour the prepared vegetables into a bowl, add 50 ml water, butter, salt, pepper and nutmeg. Place the prepared cabbage and vegetables in the oven and cook together for 3o minutes. After ringing the bell, place the plate in the oven and leave everything in the oven for another 5 minutes.
The crispy herb roast pork is now ready. I am very satisfied with the result and with the crispy crust.
Cut the meat open, pass the sauce through a fine sieve and bring to the boil with the remaining fresh herbs.
Place the vegetables on the plate, add the sliced herb pork roast, if necessary place Krusperl on the meat, mix the sauce and place on the plate. Serve quickly and enjoy. Bon appetit!